Tim Hortons Copycat Chili Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g lean ground beef</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 stalks celery, finely diced</li><li class="ingredients-single-item">1 green bell pepper, diced</li><li class="ingredients-single-item">400g kidney beans, drained and rinsed</li><li class="ingredients-single-item">400g pinto beans, drained and rinsed</li><li class="ingredients-single-item">400g black beans, drained and rinsed</li><li class="ingredients-single-item">800g canned diced tomatoes</li><li class="ingredients-single-item">170g tomato paste</li><li class="ingredients-single-item">500ml beef broth</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp chili powder</li><li class="ingredients-single-item">2 tsp ground cumin</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">½ tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">2 tsp brown sugar</li><li class="ingredients-single-item">2 tsp white vinegar</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">2 tbsp olive oil</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large Dutch oven or heavy-bottomed pot</li><li class="equipment-single-item">Wooden spoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook for 6-8 minutes until browned, breaking it into small pieces with a wooden spoon. This browning process creates a flavorful foundation through the Maillard reaction, giving your chili depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the diced onion, celery, and green bell pepper to the browned meat. Cook for 5-6 minutes until the vegetables soften and the onions become translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic as it can become bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the chili powder, cumin, oregano, paprika, and cayenne pepper to the pot. Stir continuously for 1 minute to toast the spices, which releases their essential oils and intensifies their flavors. This brief toasting step makes a significant difference in the depth of your final chili.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the diced tomatoes (with their juice), tomato paste, and beef broth. Stir well to combine, making sure to scrape any browned bits from the bottom of the pot – these contain concentrated flavor compounds that will enrich your chili.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the kidney beans, pinto beans, and black beans to the pot, followed by the brown sugar, white vinegar, and bay leaves. The vinegar helps balance the sweetness and richness, while the sugar counteracts the acidity of the tomatoes. Season with salt and black pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover partially with a lid and simmer for 1 hour to 1 hour and 15 minutes, stirring occasionally to prevent sticking. The slow simmering allows the flavors to meld together and creates the signature thick texture of Tim Hortons chili.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After simmering, remove the bay leaves. If you prefer a thicker chili, continue simmering uncovered for another 15 minutes. The chili should coat the back of a spoon when it reaches the ideal consistency. Taste and adjust seasonings if needed – remember that flavors intensify as chili sits.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and let the chili rest for 10-15 minutes before serving. This rest period allows the flavors to settle and harmonize. Serve hot with your favorite toppings like shredded cheese, sour cream, diced onions, or crushed crackers. This chili tastes even better the next day as the flavors continue to develop!</li></ol>